Profile for TTB

avatar

Hot Outta The Oven: Indian Summer Pasta

Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here she unveils her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Got a rumble in your belly for something you want her to cook up a recipe for? Email us at tips@thefrisky.com.

Last time I checked, cooking for groups on a hot summer day was on my “Top Ten list of Things I Don’t Want To Do”…until I was stuck with an apartment full of people to feed on a sweltering weekend in NYC and nowhere to hide. Out popped this pasta dish that actually peaks in flavor when it’s served at room temp. If you’re lucky enough to have leftovers, refrigerate the pasta and once you’re ready for re-service, let it sit out for 15 minutes before giving it a good stir and maybe another drizzle of olive oil and some salt and pepper. And pssst – this is one of those recipes that sneaks in under $15. Keep reading »

Hot Outta The Oven: Fancy Bacon, Egg, & Cheese

Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Every couple of weeks she chimes in with her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Warning! There is no food in the world that hits the spot in the same way as the humble sandwich after the jump. Keep reading »

Hot Outta The Oven: Strawberry Crunch Toast

Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Every couple of weeks she’ll be chiming in with her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Here’s her latest concoction — Strawberry Crunch Toast that will be your hungry man’s favorite breakfast. Or, you know, yours if you’re single and/or hungover. Keep reading »

Hot Outta The Oven: Honey Waffles

Hot foodie Teri Tsang Barrett knows her way around a kitchen — a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Every couple of weeks she’ll be chiming in with her favorite frisky recipes — good food that every ravenous gal can make in a pinch. First up, her delicious Honey Waffles — great for a morning after brunch. Buon appetito!

Keep reading »

Hot Outta The Over: Garlic Lovers’ Knots

Hot foodie Teri Tsang Barrett knows her way around a kitchen — a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here’s one of her favorite frisky recipes — good food that every ravenous gal can make in a pinch.

Love Knots are like little bundles of crack—they’re addictive enough to work the same magic as a conversation heart at your next cocktail party (“I can’t stop eating these…by the way, what’s your name?”). An update on garlic knots devoured at Olive Garden’s nationwide, the little bundles are dressed up with oregano and citrus zest. Recipe, after the jump! Keep reading »

Hot Outta The Oven: I Heart U Garlicky Pizza Bianca

Hot foodie Teri Tsang Barrett knows her way around a kitchen — a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Every couple of weeks she sends The Frisky her favorite sexy recipes — good food that every ravenous gal can make in a pinch. Stuff your face this Valentine’s Day with her I Heart U Garlicky Pizza Bianca — she’ll explain why garlic is worth having rank breath for.

Consider the stinking rose for your next night in. Besides being good for your heart, garlic is linked to an enzyme responsible for woodies. Uncork a bottle of wine and you should have a sure thing on your hands. Roasting the garlic sweetens the flavor and removes the bite, so dragon breath won’t keep you from going about your business. Keep reading »

  • Zergnet: Simply Irresistible

  • HowAboutWe

  • Popular